Homemade Hokkaido Milk Bread 🍞✨
Soft, fluffy, and slightly sweet, Homemade Hokkaido Milk Bread (Japanese Milk Bread) is the ultimate comfort food. Thanks to the Tangzhong method, you’ll enjoy cloud-like slices that stay fresh longer. Perfect for toast, sandwiches, or sweet treats!
Equipment
- Stand mixer with dough hook
- Large mixing bowl
- Small saucepan (for Tangzhong)
- Digital kitchen scale
- Rolling pin
- Bench scraper and dough scraper
- Deep loaf pan (9"x4") or Pullman pan
Ingredients
- Tangzhong:
- 3 tablespoons bread flour
- ½ cup whole milk
- ½ cup water
- Dough:
- 2¾ cups bread flour
- 3 tablespoons granulated sugar
- 2 teaspoons dry milk powder or substitute with 1 tablespoon sweetened condensed milk
- 1 teaspoon fine salt
- 1 tablespoon instant yeast or active dry yeast
- ½ cup whole milk warmed
- 1 large egg
- 4 tablespoons unsalted butter softened
- For Brushing:
- Whole milk or heavy cream for a glossy finish
Instructions
- Prepare the Tangzhong
- In a small saucepan, combine bread flour, whole milk, and water.
- Whisk constantly over medium heat until the mixture thickens into a smooth paste.
- Remove from heat and let it cool completely.
- Make the Dough
- In a large mixing bowl, combine granulated sugar, yeast, and dry milk powder.
- Add the cooled Tangzhong, warm milk, egg, butter, and salt.
- Stir to form a rough dough.
- Knead the Dough
- Using a stand mixer with a dough hook, knead the dough for about 10–12 minutes until smooth, elastic, and slightly sticky.
- Perform the windowpane test — the dough should stretch thin without tearing.
- First Proof
- Transfer the dough into a greased bowl.
- Cover with plastic wrap and let rise in a warm spot until doubled in size (about 1–1.5 hours).
- Shape the Dough
- Gently punch down the dough to release air.
- For a loaf: Divide into 3-4 equal parts, flatten each into a rectangle, roll into a spiral, and place seam-side down in the loaf pan.
- For rolls: Divide into small balls and place them close together in a pan.
- Second Proof
- Cover again and let rise until doubled, about 45–60 minutes.
- Bake
- Preheat oven to 350°F (180°C).
- Brush tops with milk or cream.
- Bake for 25–30 minutes or until golden brown and hollow-sounding when tapped.
- Cool and Serve
- Remove from pan and cool completely on a wire rack before slicing.
Notes
- Always cool Tangzhong before adding to the dough.
- Stick with bread flour for best structure.
- Knead until the dough passes the windowpane test.
- Proof in a warm, humid spot for a beautiful rise.
- Avoid over-proofing to keep the bread tall and fluffy.
Storage and Reheating Tips:
- Room Temperature: Store in a plastic bag or airtight container for up to 2 days.
- Freezing: Slice, wrap individual pieces, and freeze for up to 2 weeks.
- Reheating: Toast lightly or warm in the microwave for 10–15 seconds to refresh softness.
- Avoid Refrigeration: It dries out the bread quickly.